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Spinach and Roasted Vegetable Salad with Cornbread Croutons and Maple Vinaigrette

Loaded with vitamins and minerals, this salad is exceptionally healthy and tastes fantastic.
Cook Time35 mins
Total Time35 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Vegetarian
Servings: 4 people
Calories: 463kcal
Author: SkinnyMs.



  • 1 butternut squash peeled and diced
  • 1 pound brussels sprouts stems removed, quartered
  • 1 tablespoon olive oil


  • 3 slices cornbread preferably homemade, cubed
  • 1 tablespoon olive oil
  • 2 tablespoons thyme fresh chopped


  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon dijon mustard
  • pinch of salt
  • 1 orange zested


  • 8 cups baby spinach leaves
  • 4 ounces goat cheese crumbles or blue cheese crumbles


  • Preheat oven to 400 degrees. Toss the vegetables with olive oil, season with salt and pepper and spread on a parchment-lined sheet pan. Roast for 20 minutes, or until veggies are soft and lightly browned.
  • Toss the cornbread cubes with the olive oil and thyme, lay on a separate sheet pan and bake for 10-15 minutes, until lightly browned and crisp.
  • While the croutons and vegetables are baking, combine the dressing ingredients in a jar and shake until well combined.
  • To prepare the salad, toss the spinach, vegetables, croutons, and cheese with the dressing. Divide between 4 plates and serve.


Serving: 3cups | Calories: 463kcal | Carbohydrates: 36g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 664mg | Fiber: 7g | Sugar: 9g |
SmartPoints (Freestyle): 16